Mediterranean Chicken with Olives

By Heather_D

This was the first pasta dish that I made and Jay really enjoyed it so much that he always has seconds.

Ingredients

• 1 1/2 lbs. boneless, skinless chicken breasts, cut into cubes
• Two 15 oz. jars of Bertolli Mushroom Alfredo sauce
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1 - 2 6 oz. cans black olives, sliced
• 1 - 2 Tbsp Olive Oil
• 12 oz. fettuccine pasta, cooked

Details

Servings 4
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

In a large skillet, brown the chicken over MEDIUM heat on both sides until the chicken cubes are no longer pink in the center. Remove the chicken and set aside. In the same skillet, saute the garlic until it is tender. Add the white wine and deglaze the pan. Return the chicken to the skillet and add the alfredo sauce and black olives. Cover the skillet and simmer for 10 - 20 minutes, stirring occasionally. Serve the chicken with sauce over fettuccine pasta.